Tuna And Potato Casserole - cooking recipe

Ingredients

2 1/2 lb potatoes, thinly sliced
1 (15 oz) can tuna in springwater, drained, flaked
1 None onion, thinly sliced
1 cup loosely packed fresh flat-leaf parsley leaves
7 oz coarsely grated Havarti cheese
1 cup heavy cream
2 cloves garlic, minced
2 tsp finely grated lemon zest

Preparation

Preheat oven to 400\u00b0F. Grease a shallow baking dish.
Layer 1/3 of potatoes in prepared dish. Top with 1/2 the tuna, 1/2 the onion and 1/2 the parsley then sprinkle with 1/3 the cheese. Repeat layering, finishing with potatoes. Press mixture down firmly then cover with foil and bake for 1 hour.
Meanwhile, combine heavy cream, garlic and lemon zest in a small bowl and season to taste. Pour over casserole and sprinkle with remaining cheese. Bake, uncovered, for 30 mins, or until potatoes are tender and top is golden brown.